Greek Chicken Salad

  in Gluten-Free, Recipes, Salads

1/4 cup olive oil
1/4 cup vegetable broth
1 large lemon juiced
1 small clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried mint

1 chicken breast, boneless and skinless
cherry tomatoes
Kalamata olives
cucumber, sliced
crumbled Feta cheese
1 small red onion, sliced
chopped lettuce

  1. Whisk together the dressing ingredients. Place the chicken breast in a shallow bowl and drizzle with 2-3 tablespoons of the dressing. Turn the chicken to coat evenly with the dressing. Let sit for 30 minutes.
  2. Heat oven to 350°F. Place chicken in a small roasting pan or pie plate and cook until the interior reaches 165°F, about 20-30 minutes, depending on how big the breast is. Remove pan from oven and let sit for 5 minutes before slicing.
  3. Serve chicken with lettuce, tomatoes, cucumber slices, red onion, feta cheese, and drizzled with remaining dressing.